Ranch Pulled Pork

If like me you love pulled pork but sometimes find it too sweet or you just want a change in flavour then this recipe is for you.

You will need:

• Pork shoulder with no skin but bone-in (boston butt)
• Ruddy Good Ranch Rub
• Yellow mustard
• Tin Foil
• Apple cider vinegar (in a bottle Spray)
• Thermometer

BBQ Prep:

Set your pellet grill/BBQ to: (250°F/120°C), we love to use applewood to smoke our pork but this is totally a personal choice.

Use snake (see below left) or minion (see below right) method if you use charcoal

Add a water pan

Step 1: Trim the excess fat

Step 2: Cover the pork shoulder with a thin layer of yellow mustard on both sides

Step 3: Apply Ruddy Good Ranch on both sides including the edges

Step 4: Put your thermometer probe in

Step 5: Cook for 3 hours then spray it with apple cider vinegar every 45 min

Step 6: Cook it until internal temp is 74C (it might take 7 hours to reach that point)

Step 7: Add a little Apple cider vinegar to create steam. Wrap it in foil and make sure it is watertight. and put back your thermometer probe

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